WEKO3
アイテム
{"_buckets": {"deposit": "3183e546-7ed9-4bd6-8144-63ddd54ce6bd"}, "_deposit": {"created_by": 3, "id": "6844", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "6844"}, "status": "published"}, "_oai": {"id": "oai:rakuno.repo.nii.ac.jp:00006844", "sets": ["19"]}, "author_link": ["22230", "22227", "22229", "22228"], "item_2_alternative_title_22": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Visualization of fish sauce taste using taste sensor and its application : A case study on the quality improvement of traditional food \"Ishiru\""}]}, "item_2_biblio_info_9": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2020-03", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "3", "bibliographicPageEnd": "155", "bibliographicPageStart": "150", "bibliographicVolumeNumber": "52", "bibliographic_titles": [{"bibliographic_title": "月刊海洋"}]}]}, "item_2_description_43": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_2_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "22229", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "3d20aec0aaff68c2e137996dff3f3878", "nameIdentifierScheme": "教員総覧", "nameIdentifierURI": "http://souran.rakuno.ac.jp/profile/ja.3d20aec0aaff68c2e137996dff3f3878.html"}], "names": [{"name": "Funatsu, Yasuhiro"}]}, {"nameIdentifiers": [{"nameIdentifier": "22230", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Hayasaka, Hirofumi"}]}]}, "item_2_publisher_36": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "海洋出版"}]}, "item_2_version_type_19": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "舩津, 保浩"}], "nameIdentifiers": [{"nameIdentifier": "22227", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "3d20aec0aaff68c2e137996dff3f3878", "nameIdentifierScheme": "教員総覧", "nameIdentifierURI": "http://souran.rakuno.ac.jp/profile/ja.3d20aec0aaff68c2e137996dff3f3878.html"}]}, {"creatorNames": [{"creatorName": "早坂, 浩史"}], "nameIdentifiers": [{"nameIdentifier": "22228", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2022-09-06"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "M-2021-62_funatsu.pdf", "filesize": [{"value": "426.9 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 426900.0, "url": {"label": "M-2021-62_funatsu", "url": "https://rakuno.repo.nii.ac.jp/record/6844/files/M-2021-62_funatsu.pdf"}, "version_id": "535ecd9f-93df-4833-a851-c792ea9af5ac"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "味覚センサーを用いた魚醤油の呈味の可視化とその応用 : 伝統食品 “いしる”の品質改良の事例研究", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "味覚センサーを用いた魚醤油の呈味の可視化とその応用 : 伝統食品 “いしる”の品質改良の事例研究"}]}, "item_type_id": "2", "owner": "3", "path": ["19"], "permalink_uri": "http://hdl.handle.net/10659/00007076", "pubdate": {"attribute_name": "公開日", "attribute_value": "2022-02-21"}, "publish_date": "2022-02-21", "publish_status": "0", "recid": "6844", "relation": {}, "relation_version_is_last": true, "title": ["味覚センサーを用いた魚醤油の呈味の可視化とその応用 : 伝統食品 “いしる”の品質改良の事例研究"], "weko_shared_id": 3}
味覚センサーを用いた魚醤油の呈味の可視化とその応用 : 伝統食品 “いしる”の品質改良の事例研究
http://hdl.handle.net/10659/00007076
http://hdl.handle.net/10659/0000707602f76b64-3db8-4376-b2e1-a477fdddc1fb
名前 / ファイル | ライセンス | アクション |
---|---|---|
M-2021-62_funatsu (426.9 kB)
|
|
Item type | 学術雑誌論文 / Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2022-02-21 | |||||
タイトル | ||||||
タイトル | 味覚センサーを用いた魚醤油の呈味の可視化とその応用 : 伝統食品 “いしる”の品質改良の事例研究 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
著者 |
舩津, 保浩
× 舩津, 保浩× 早坂, 浩史 |
|||||
著者別名 | ||||||
姓名 | Funatsu, Yasuhiro | |||||
著者別名 | ||||||
姓名 | Hayasaka, Hirofumi | |||||
書誌情報 |
月刊海洋 巻 52, 号 3, p. 150-155, 発行日 2020-03 |
|||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
その他のタイトル | ||||||
その他のタイトル | Visualization of fish sauce taste using taste sensor and its application : A case study on the quality improvement of traditional food "Ishiru" | |||||
出版者 | ||||||
出版者 | 海洋出版 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |